Maklumat Produk
Description
MAKLUMAT PRODUK
Curry, with its vivid and attractive colour, rich aroma and delicate spiciness, warms both the heart and the stomach. A spoonful can even make you down half a bowl of rice! The deliciousness of curry is indeed irresistible and has captured the hearts of many people so far. The word curry is derived from the Tamil word “kari”, which means “to mix many spices together and cook”. Curry, which brings together dozens of spices such as turmeric, cinnamon, cloves, cumin, fennel, coriander seeds, cardamom, red chili, etc., has developed into red curry, yellow curry, green curry, white curry and other varieties of curry with different flavours as it spread to different countries. Koh Sai Ngo, an experienced chef from north Malaysia, is also an expert on curry cuisine. In this book, she will teach you to use different spices to cook a variety of curry dishes, from mild, aromatic, mildly spicy, sour and spicy to fiery spicy, and each curry dish is simple to cook and has low failure rate, so that curry fans can learn to get the hang of it and enjoy a different curry every day.
